RECIPE: Cornish Hen with Roasted Vegetables

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    A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.


    1 fresh or frozen Rock Cornish hen (24 oz), thawed
    3/4 cup ready-to-eat baby-cut carrots
    2 tablespoons apple jelly
    1 tablespoon butter or margarine
    1/4 teaspoon salt
    1/4 teaspoon dried marjoram leaves
    3/4 cup Green Giant® SELECT® frozen sugar snap peas


    1.Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.

    2.In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.

    3.Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.

    High Altitude (3500-6500 ft): No change.

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